Experience

Bushido by buddha-bar

• Bahrain
• Restaurants
• 1 - 100 Employee

• senior chef de partie

  • Feb 2019 - Present

  Control cost and quality controlling and purchasing -Development a new menu with a good japanese back ground -Design of the menu -Food cost -Standardization of the menu -Use a no usually japanese ingredients -Recruitment and interview all sushi bar staff Control cost and quality controlling and purchasing -Development a new menu with a good japanese back ground -Design of the menu -Food cost -Standardization of the menu -Use a no usually japanese ingredients -Recruitment and interview all sushi bar staff



Sheraton Grand Doha Resort & Convention Hotel

• Qatar
• Hospitality
• 200 - 300 Employee

• Chef De Partie

  • Feb 2017 - Present

  -Responsible for order food to supplier -Responsible for sauteed area -preparing all kind of sauces for hot ketchen and sushi bar area -Food area -Responsible for order food to supplier -Responsible for sauteed area -preparing all kind of sauces for hot ketchen and sushi bar area -Food area



Ramee Group of Hotels, Resorts & Apartments

• United Arab Emirates
• Hospitality
• 200 - 300 Employee

• Sous Chef

  • Jan 2014 - Present

  -Sushi bar advise -Food cost -Staff training -Design and development menu -Food optimization -Menu standardization -Elaboration of schedule and assignment of tasks for personal -Estimate the food requirement -Give prepared plates the final touch -Supervised ketchen staff activities -Sushi bar advise -Food cost -Staff training -Design and development menu -Food optimization -Menu standardization -Elaboration of schedule and assignment of tasks for personal -Estimate the food requirement -Give prepared plates the final touch -Supervised ketchen staff activities



Tokyo Middle East Restaurant

• Lebanon
• Restaurants
• 1 - 100 Employee

• Sous Chef

  • Oct 2009 - Present

  New menu's elaboration New dishes elaboration Staff training with good sushi technique Handle the sushi bar with the executive chef Customer support General cost reduction Customer service New menu's elaboration New dishes elaboration Staff training with good sushi technique Handle the sushi bar with the executive chef Customer support General cost reduction Customer service



Tsunami Lafayette

• United States
• Hospitality
• 1 - 100 Employee

• Sushi Chef

  • Oct 2008 - Present

  -Mise in place elaboration -Customer service -New dishes design -Supervise all assistant,sushi roll, ceviches -Made all kind of nigiri sushi,and tiradito fish slice -Learn a new sushi technique -Mise in place elaboration -Customer service -New dishes design -Supervise all assistant,sushi roll, ceviches -Made all kind of nigiri sushi,and tiradito fish slice -Learn a new sushi technique



Leyen Food, LLC

• United States
• Food and Beverage Manufacturing
• 1 - 100 Employee

• Sushi Chef

  • Mar 2003 - Present



international hotel establishment

• senior chef de partie

  • Feb 2019 - Feb 2021